Food & Wineのインスタグラム(foodandwine) - 4月10日 07時03分

At @atomixNYC, 2019 Best New Chef Junghyun Park @jparkato gifts us a new take on the tasting menu, a luxurious interpretation of Korean royal court cuisine. “I am thinking about technique, fermentation, about the deep flavors of Korea,” he explains. “Korean food is getting popular now—the ssam, the gochujang—but it’s still very limited. I want to deliver more about the culture.” His food occupies the uncanny space between tradition and progress, ancient and modern, all of it a torch song for the underrepresented flavors of the Korean peninsula. Tap the link in our bio to meet him and the rest of this year’s class of #FWBNC. 📷: @ramonarosales

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